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Recipe : Tequila Prawn Taco Cups with Chilli Lime Dressing


  • 8 wonton Sheets
  • 150 Grams Prawns (40 Count) peeled and deveined
  • 30 ml tequila
  • ½ teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro (Coriander)
  • 2 teaspoons olive oil
  • 1 teaspoon Sriracha Sauce (Hot Chilli Sauce)
  • ¼ teaspoon ground cumin,
  • ¼ teaspoon Paprika Powder
  • Salt and pepper for Seasoning
  • ½ Cup Egg Mayonnaise



  • Preheat oven to 400 degrees and Grease a 24 cup mini muffin tin with cooking oil.
  • Nestle one wonton wrapper down into each of the 24 muffin cups.
  • Bake the cups for about 6 minutes or until golden brown.


  • In a medium sized bowl whisk together the tequila, lime zest, lime juice, olive oil, cilantro, Sriracha sauce, cumin, salt and pepper.
  • Heat a non-stick Pan over high heat.
  • Add the Prawns to the marinade and toss until they are all coated.
  • Add oil to the hot pan and then dump in the Prawns and most of the marinade.
  • Cook the Prawns for approximately one minute then flip them over and cook the other side for another minute or so, just until they are pink.
  • Remove the Prawns from the non stick pan onto a plate. 


  • Take ½ cup Egg Mayonnaise in a dressing bowl.
  • Add lime zest, lime juice, paprika powder and seasoning to the mayonnaise.
  • Stir it well until mixed properly.


  • Add chopped lettuce into each wonton cup.
  • Spoon one heaping teaspoon of Mayonnaise dressing into each wonton cup.
  • Place 1-2 Prawns on top of the Mayonnaise dressing.
  • Garnish with fresh chopped cilantro.

BY: Chef Vijesh Modi, Sous Chef

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